Effects of prolonged heating an antioxidant activity and colour of honey

Creative Commons License

TÜRKMEN EROL N., SARI F., POYRAZOĞLU E. S., VELİOĞLU Y. S.

Food Chemistry, sa.95, ss.653-657, 2006 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2006
  • Doi Numarası: 10.1016/j.foodchem.2005.02.004
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.653-657
  • Anahtar Kelimeler: honey, Maillard reaction, antioxidant activity, colour, kinetics, heating, MAILLARD REACTION-PRODUCTS, JUICE CONCENTRATE, GRAPE JUICE, KINETICS, MELANOIDINS, FLAVONOIDS, CAPACITY, SYSTEMS, MODELS, ACID
  • Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

The kinetics of changes in total antioxidant activity as assessed by DPPH radical and brown pigment formation (BPF) in honey heated at different temperatures (50, 60 and 70 degrees C) for up to 12 days were studied. Antioxidant activity and BPF increased with treatment temperature and time. BPF increased following zero-order kinetics with the activation energy value of 122 kJ/mol(-1) at 50-70 degrees C. However, antioxidant activity variation showed different trends according to heating temperatures following second-order, first-order and zero-order kinetics at 50, 60 and 70 degrees C, respectively. Heating of honey at 70 degrees C was found to be more effective than 50 and 60 degrees C for both two parameters. The results demonstrated that antioxidant activity was correlated with increased browning of the samples. (c) 2005 Published by Elsevier Ltd.